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Salted Nuts

Nuts to which salt has been added are an excellent contrast to the sweet confections that have been described. At social gatherings, luncheons, dinners, etc., they are often served in connection with some variety of bonbon and many times they replace the sweet confection entirely. Peanuts and almonds are the nuts generally used for salting. If peanuts are to be salted, the unroasted ones should be purchased and then treated in exactly the same way as almonds. Before nuts are salted, they must first be browned, and this may be accomplished in three different ways: on the top of the stove, in the oven, and in deep fat. Preparing them in deep fat is the most satisfactory method, for by it all the nuts reach the same degree of brownness.


First blanch the nuts by pouring boiling water over them and allowing them to remain in the water until the skins can be removed; then slip off the skins without breaking the nuts apart if possible. Spread the nuts out on a towel to dry.

If the deep-fat method of browning them is to be followed, have in a small saucepan or kettle a sufficient quantity of cooking fat or oil.

Allow it to become as hot as for frying doughnuts or croquettes, place the nuts in a sieve, and fry them in the fat until they become a delicate brown. Pour them out into a pan, sprinkle them with salt, cool, and serve.

To brown nuts on top of the stove, heat a heavy frying pan over a slow fire and into it put a small amount of fat. Add the nuts and stir constantly until they are browned as evenly as possible. This part of the work requires considerable time, for the more slowly it is done the less likely are the nuts to have burned spots. Salt the nuts before removing them from the pan, turn them out into a dish, cool, and serve.

It is more difficult to brown nuts equally by the oven method, but sometimes it is desired to prepare them in this way. Put the nuts with a little fat into a pan and set the pan in a hot oven. Stir frequently until they are well browned, salt, cool, and serve.


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Woman's Institute Library of Cookery, Volume 5.

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